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Roasted Chili Chickpea & Kale Salad
Add a little extra flavor to this Mediterranean style kale salad. This chili lime roasted chickpeas add protein and flavor to this salad (and can even be made on their own for a snack). Add in salty sweet sun dried tomatoes, tangy goat cheese, and a perfectly creamy sweet and spicy salad dressing to top off the kale. Perfect for Meatless Monday dinners or lunches for the week!
INGREDIENTS
FOR THE SALAD
- 1 Can Chickpeas, drained and rinsed
- 3-4 Cups Green and Purple Kale, rinsed and chopped
- ½ Cup Sun Dried Tomatoes
- ⅓ Cup Goat Cheese, crumbled
- 2 Tbsp Pumpkins Seeds
FOR THE DRESSING
-
½ Cup Greek Yogurt
- ¼ cup Hatch Chili Infused Olive Oil
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½ Medium Lemon, juiced
- 2 Tbsp Pineapple Habanero Balsamic Vinegar
DIRECTIONS
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Preheat the oven to 425F.
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In a bowl toss chickpeas with 1Tbsp olive oil, chipotle lime rub, and 1 tsp salt. Spread on a parchment lined baking sheet and roast until crispy 20-25 minutes.
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Meanwhile in a bowl combine dressing ingredients.
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In a large bowl massage kale with 1 Tbsp olive oil and ½ tsp sea salt to help soften the kale. Toss kale with dressing and top with chickpeas, sun dried tomatoes, goat cheese, and pumpkin seeds.